Toffee Apple Pudding

Who can resist this indulgent sticky treat? The rich toffee sauce completely coats the apples and melts right through the delicious steamed sponge.

toffee appleServes : 4
Prep time : 20 mins
Cook time : 2 hours

Ingredients for the topping:
2 cox’s apples, peeled, cored and cut into chunks
Juice of 1 lemon
50 g (2oz) butter
150g (5oz) caster sugar

For the sponge:
175g (6oz) butter, at room temperature
175g (6oz) caster sugar
2 eggs, beaten
250g (9oz) plain flour, sifted
2 tsp baking powder

Step One : Toss the apple chunks in half of the lemon juice and put into a greased 1.1 litre/2 pint pudding basin. Warm the butter, sugar and remaining lemon juice in a heavy based pan. Stir the foamy mixture occasionally until it becomes a golden brown toffee colour and then pour the mixture over the apple chunks in the basin.

Step Two : Make the sponge mixture by creaming together the butter and sugar until pale and fluffy. Gradually beat in the eggs – don’t worry if the mixture begins to curdle. Fold in the sifted flour and baking powder. Spoon the mixture over the toffee apples and smooth the top of the pudding with a palette knife.

Step Three : Cut out two circles larger than the basin, one from foil and the other from greaseproof paper. Pleat each one down the centre – this allows the pudding to rise. Use them to cover the basin, scrunching up the sides to form a seal or secure with string if you prefer. Place a folded strip of foil underneath basin to help lift it.

Step Four : Half fill a large pan (preferably with a steamer) with boiling water, lower in the pudding, cover and simmer for 1hr 45 mins – 2 hrs. Top the pan up with water as needed. Carefully remove the lid and pudding, put a plate on top and slowly turn the pudding over. Serve with ice cream, cream or custard.

Tip: If you don’t have a steamer, use a large saucepan instead. Place the pudding on an inverted saucer and half fill the pan with boiling water. Put on a tight fitting lid and simmer for one and a half hours. When topping up the water during cooking, take care not to splash the pudding – or yourself.

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Lemon Verbena Possets

Recipe taken from Clodagh’s Suppers: Suppers to celebrate the seasons by Clodagh McKenna published in Psychologies Magazine (February 2019).

lemon verbena possets

Serves : 4

Ingredients :
2 lemons
125g caster sugar
6 lemon verbena leaves
425ml double cream

Step One : Grate the zest of the lemons into a saucepan, then squeeze out and add the juice, followed by the sugar and lemon verbena leaves. Place the pan over a low heat and bring to the boil, stirring occasionally until the sugar has dissolved. Whisk in the cream and cook for three minutes.

Step Two : Divide the mixture between four small glasses or ramekins. Leave to cool, then chill in the fridge for two hours until set. Remove the possets from the fridge at least 30 minutes before serving.

Banana Praline Pavlova

Courtesy of Prima Magazine

A spectacular but simple-to-prepare dessert that is sure to impress your guests.

Banana Praline Pavlova.jpgIngredients

Pavlova:
3oz (75g)soft light brown sugar
3oz (75g) caster sugar
3 egg whites
1/2 tsp (2.5ml) ground cinnamon

Topping:
1pt (568ml) double cream
1 lemon
3 bananas
6oz (175g) caster sugar
1oz (25g) flaked almonds

Step One : Draw a 9in (23cm) circle on a piece of baking parchment and place upside down on a baking sheet. Preheat the oven to Mark 1/2 (250oF / 130oC).

Step Two : Sieve brown sugar to remove any lumps and mix with caster sugar. Place egg whites in a clean, dry bowl and whisk until stiff but not dry. Begin adding half the sugar 1oz (25g) at a time, whisking well between each addition. Fold in remainder with the cinnamon using a large metal spoon. Spoon into the circle leaving the surface quite rough. Bake for 1 1/2 – 2 hours or until crisp and dry. Cool.

Step Three : Whisk cream with grated lemon rind and 1 tblsp (15ml) juice until it forms soft peaks. Place in fridge until needed. Roughly chop bananas and place in the remaining lemon juice.

Step Four : Pile cream on the meringue. Drain bananas and place on cream. Refrigerate for up to 20 minutes while preparing the praline.

Step Five : Place sugar and almonds in a heavy-based saucepan. Heat very gently until sugar melts and turns a golden caramel. Do not stir but shake the pan as sugar melts. Spoon praline over bananas. Refrigerate for up to 20 minutes before serving.

Tip: You can prepare the praline in advance, then pour it on to an oiled baking sheet and cool. When ready to serve, break into chunks and scatter over meringue.

Recipes for other Meringue ideas can be found here …

Quick Mincemeat Ice Cream

Recipe courtesy of Prima Magazine.

If you want a really quick, cool dessert on Christmas Day, this rich ice cream is just unbeatable.

quick mincemeat icecream

Ingredients:
3 1/2 pt (2 litres) good quality vanilla ice cream
1 lb (450g) mincemeat
2 tblsp (30ml) orange juice
8 tblsp (120ml) brandy

Step One : Remove ice cream from the carton and place in a bowl. Leave out of freezer to soften slightly.

Step Two : Place mincemeat and orange juice in a saucepan and heat gently until suet melts. Cool.

Step Three : Stir mixture into softened ice cream, incorporating it as evenly as possible. Return to freezer. Beat well after an hour.

Step Four : Scoop ice cream into balls and place in serving dishes. Drizzle a spoonful of brandy over each dish and serve.

Other ice cream recipes can be found here …
 

Truffle Cheesecake

Light sponge with a rich chocolate and almond topping laced with rum for an extra special dessert.

Serves: 10

Prep time: 25 mins; Cook time: 1 hour

Base Ingredients:
1 egg;
1oz (25g) caster sugar
1oz (25g) plain flour, sifted;
Few drops vanilla essence

Topping Ingredients:
1 ½ lb (675g) cream cheese
175g/6oz caster sugar
3 eggs, beaten
200g/7oz plain chocolate, melted
2 tblsp milk
5 tblsp dark rum
7oz (200g) carton fromage frais
2oz (50g) ground almonds
cocoa powder for dusting

Step One : Grease and line a 21cm/8 1/2 in spring clip tin.

Step Two : Preheat the oven to Mark 5 / 190oC / 375oF.

Step Three : Whisk egg and sugar together until mixture leaves a trail. Fold in the flour and vanilla essence. Pour into tin, spread evenly and bake for 10 minutes until golden and risen.

Step Four : Turn the sponge onto sugared paper. Wash, grease and re-line the base and sides of spring clip tin. Return sponge to tin. Lower oven to Mark 4 / 180oC / 350oF.

Step Five : Put cream cheese into a bowl and beat in caster sugar and eggs. Add the chocolate, milk, rum, fromage frais and almonds. Beat well and pour on top of sponge base. Bake for 45-50 minutes until set.

Step Six : Turn off oven and leave cheesecake to cool in oven for 2-3 hours.

Step Seven : Dust with cocoa before serving.

Tip: This rich cheesecake is delicious served slightly warm or at room temperature. It is best eaten within 24 hours and is not suitable for freezing.

Click on the book cover to find more cheesecake recipes …

Rhubarb and Raspberry Tart

Serves : 6

Prep : 40 min, plus chilling time;   Cook : 20 min

This simple flan makes a delicious dessert. Semolina sprinkled on the pastry soaks up the fruit juices

Ingredients:
Rich Pastry:
3oz (175g) butter, softened
6oz (175g) plain flour, sieved
2 tblsp (30ml) sugar
1 egg yolk
About 2tbsp/30ml water

Filling:
1 lb (450g) rhubarb, cut into chunks
3oz/75g caster sugar
1 tblsp (15ml) cornflour, blended with water
1 tblsp (15ml) semolina
4oz (125g) raspberries
1oz (25g) flaked almonds, toasted
8in/20cm loose-bottomed flan tin.

Step One : Make the pastry by rubbing the butter into the flour until it resembles breadcrumbs. Stir in the sugar, add the egg yolk, then start blending the mixture with a round bladed knife. As the mixture combines together add the water gradually to bring the mixture into a firm dough. Wrap in clingfilm and leave in a cool place for 30 minutes.

Step Two : Roll the pastry out on a floured surface and line the flan tin. Prick the base and line with greaseproof paper and baking beans. Chill in the fridge for 10 minutes.

Step Three : Preheat the oven to Gas Mark 4 / 350oF / 180oC. Cook the tart for 15 minutes, until golden, removing the greaseproof paper after 10 minutes.

Step Four : Meanwhile, place the rhubarb in a saucepan with the caster sugar. Add 3 tblsp (45ml) water and simmer for 5 minutes. Drain the rhubarb, reserving the juice.

Step Five : To make the glaze, mix 6 fl oz (175ml) of the reserved juice with the blended cornflour. Return to the saucepan and bring to the boil to allow the mixture to thicken.

Step Six : Sprinkle the semolina over the base of the cooked pastry case. Place the drained rhubarb in the tart, add the raspberries and sprinkle over the almonds. Pour over the glaze making sure it covers the fruit in an even layer.

Step Seven : Serve the tart warmed or chilled with crème fraiche.

Other Rhubarb recipes can be found here …

Ginger and Hibiscus Poached Pears

Recipe courtesy of Psychologies Magazine taken from Feasts of Veg: Vibrant vegetarian recipes for gatherings

Poached pears look and taste stunning and are simple to make.  Here, they are infused with aromatic fresh ginger and hibiscus tea, and served with vanilla ice cream.

Poached PearsIngredients (Serves 4):

  • 4 firm pears, peeled but stalks intact
  • 1 ltr strong hibiscus tea (let it steep for 10 minutes)
  • 1 tbsp pureed fresh ginger
  • 1 tbsp pureed lemongrass (optional)
  • 2 tbsp agave syrup
  • 1 tsp vanilla extract

To serve:-

  • Ice cream
  • Sprinkles of black sesame seeds

 

  1. Put the pears in a saucepan. Fill the saucepan with the hibiscus tea and add the pureed ginger, pureed lemongrass, agave syrup and vanilla extract.
  2. Bring to the boil, then reduce the heat and allow to simmer for 30 minutes.
  3. Turn off the heat but keep the pears in the syrup until serving.
  4. The pears can be poached up to two days in advance, then cooled and kept, tightly covered, in the fridge.
  5. Reheat gently before serving.
  6. Carefully remove the pears from the syrup and serve with vanilla ice cream. Sprinkle the pears and ice cream with black sesame seeds.

Fig Crostata with Rosemary Custard

Recipe courtesy of Psychologies Magazine (Spring 2018) and taken from a book called Feasting.

Figs are believed to have originated in the Middle East and have a strong presence in the Bible.  Showcase their sweet flavour and luxurious texture in this rustic crostata.

Serves 6-8

Ingredients:-

240g plain flour, plus extra for dusting
80g caster sugar
Pinch of salt
120g cold butter, cubed
2 egg yolks
90g semolina
8 fresh figs, sliced in half lengthways
1 egg beaten, for glazing
Icing sugar, for dusting (optional)

Rosemary Custard
750ml milk
2 rosemary sprigs
3 egg yolks
70g caster sugar
2 tbsp cornflour

Step One: Place the flour, sugar, salt and butter in a food processor and pulse until the mixture resembles coarse crumbs.  Add the egg yolks and 2 tablespoons of cold water, and blitz again until the dough comes together.  Tip the dough out onto a floured surface and shape into a ball, then flatten slightly.  Wrap in cling-film and rest in the refrigerator for 30 minutes.

Step Two: Preheat the oven to 200oC / 400oF / Gas Mark 6. Roll out the dough into a large circle with a 30cm diameter. Line a baking tray with baking paper and sprinkle one third of the semolina on top. Put the dough on top of the semolina and sprinkle the rest of the semolina on top of the dough.

Step Three: Arrange the figs on top of the pastry in an inner circle with a diameter of about 20cm. You should be left with a 10cm ring of pastry around the fruit. Fold up the edges of the pastry over the fruit. Glaze the pastry flap with the beaten egg and place in the oven to bake for 50 minutes.

Step Four: While the crostata is baking, make the rosemary custard. Pour the milk into a large saucepan over a medium-low heat, add the rosemary sprigs and warm through to infuse for 5-10 minutes.

Step Five: In a bowl, vigorously whisk the egg yolks with the sugar and cornflour to form a paste. When the milk is warm, remove the rosemary and pour 250ml of the warm milk into the egg mixture. Gently combine, then pour the mixture back into the saucepan with the rest of the milk. Stir continuously over a low heat until the custard thickens.

Step Six: Remove the crostata from the oven. Dust with icing sugar, if using, and serve with the rosemary custard on the side.

Chocolate Coconut Pots

‘Who could resist this heavenly dessert?’ asks Liz Earle in ‘The Good Menopause Guide’.  ‘It’s a treat for my friends who love the intense, rich flavour – but using relatively healthy ingredients.’ But, Earle warns, take care if chocolate triggers headaches, and eat at lunch to avoid the caffeine interfering with sleep.

Recipe taken from Psychologies March 2018.

Serves:  2    Setting time:  About 2 hours

Ingredients:  35g plain chocolate (85% cocoa), chopped; 6 tbsp coconut cream; 1 tsp coconut oil; 1 tbsp honey or date syrup; 1 medium organic egg, separated; 15g toasted unsweetened coconut flakes

Step One: Put the chocolate into a bowl with 4 tblsp of the coconut cream, the coconut oil and half the honey or date syrup.  Set the bowl over a pan of just-simmering water, making sure the base doesn’t touch the water, and heat until the chocolate melts.  You can also do this in the microwave on the lowest setting.

Step Two: Add the egg yolk to the mixture, and stir in slowly.

Step Three: Whisk the egg white in a separate bowl until thick and mousse-like.  Fold into the chocolate mixture.

Step Four: Divide mixture between two small glasses and chill for 2 hours, until set.

Step Five:  Serve topped with the remaining coconut cream and sprinkled with the toasted coconut flakes.

  • You can also serve this with a few cacao nibs sprinkled on top.

Fig and Ginger pudding

Fig and ginger puddingIngredients:

150g (5oz) dried figs, chopped
1 tsp bicarbonate of soda
100g (3 ½ oz) unsalted butter, softened at room temperature
185g (6oz) caster sugar
2 eggs, lightly beaten
210g (7oz) self-raising flour
1 heaped tsp ground ginger
1 tsp vanilla extract
2 tbsp pecan nuts, roughly chopped, to serve
Stem ginger, to serve

For the Sauce:

125g (4oz) unsalted butter, cubed
150g (5oz) brown sugar
200ml (6 ½ oz) cream

Ice Cream, to serve

Serves:  8     Prep time:  30 mins     Cook time:  40 mins

Step One:  Heat the oven to 180oC (gas mark 4).  Grease a 18cm (7in) round cake tin and line the base with baking paper.  Put the chopped figs in a bowl, add the bicarbonate of soda and pour over 300ml ( 9 ½ fl oz) of boiling water.  Set aside.

Step Two: Beat the softened butter and sugar until pale and fluffy.  Add the eggs, a little at a time, beating well after each addition, then sift in the flour and ginger.  Add the soaked fig and the juice, then the vanilla and mix well.

Step Three:  Pour into the tin and bake for 35-40 minutes, or until risen and firm to touch.  A skewer inserted in the centre should come out clean.  Leave in the tin to cool, then carefully turn out on a baking tray.

Step Four:  When ready to serve, heat the oven to 200oC (gas mark 6).  Make the sauce by placing the butter, sugar and cream in a small saucepan.  Bring to the boil and simmer for 5 minutes.

Step Five:  Top the pudding with a few pieces of stem ginger and the pecans.  Pour a third of the sauce over the pudding and put in the oven for 5-7 minutes, or until golden and bubbling.  Serve immediately on individual plates, and serve with the remaining hot sauce and cream or ice cream.

Recipe courtesy of Easy Living Magazine